Winery SumarrocaCava Insitu Extra Brut Reserva
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cava Insitu Extra Brut Reserva from the Winery Sumarroca
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Insitu Extra Brut Reserva of Winery Sumarroca in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Insitu Extra Brut Reserva of Winery Sumarroca in the region of Cava often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with Cava Insitu Extra Brut Reserva
Pairings that work perfectly with Cava Insitu Extra Brut Reserva
Original food and wine pairings with Cava Insitu Extra Brut Reserva
The Cava Insitu Extra Brut Reserva of Winery Sumarroca matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of linguine with squid ink and cockles, zakouski: russian appetizer or sole fillets with shrimp and curry.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cava Insitu Extra Brut Reserva from Winery Sumarroca are 0
Informations about the Winery Sumarroca
The Winery Sumarroca is one of of the world's great estates. It offers 83 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
